Ingredients

  • 5 tablespoons garlic chili sauce
  • 5 tablespoon hoisin sauce
  • 1/4 cup honey
  • 4 tablespoons liquid smoke
  • 1/2 cup pineapple juice
  • 1 8 lb pork butt
  • 1/4 cup rice vinegar
  • 5 tablespoons pink hawaiian sea salt or regular sea salt

Ready In 660 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Place the pork, fat side up, in the slow cooker. Using a fork, pierce the roast all over and pour the liquid smoke over it to coat.
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Step 2

  • Sprinkle the sea salt evenly over the roast and cover. Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently. Set aside.When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce.
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  • Length: 600 minutes